It sparkles. It blushes. It exists.
Fiorosa.
A name that could come straight out of a Dior campaign. And yet, it’s the name of a wine we
crafted here in Bali.
A sparkling rosé.
A tropical fizz, some might say — with a faint touch of condescension.
A wine scored by Decanter, I would calmly reply.
I remember the day we decided to go for it. Not just another bubbly. Not a sweet gimmick for
tourists. A real wine.
Serious in its lightness. A wine of pleasure, yes — but sharp, precise. Pure. Elegant. Like a
summer dress, perfectly cut.
And when Decanter gave it a fine score, I smiled.
But deep down, I was... jealous.
Not of us. Jealous of those for whom recognition comes as a given.
For whom every new release is anticipated, dissected, applauded — even before the cork is
popped.
I think of Fleur de Miraval, of course.
Brad Pitt, the Perrin family, Pierre Péters. A trio that ticks all the boxes of good taste. And,
let’s be fair, a wine that lives up to its pedigree. No marketing stunt. A wine that speaks
honestly.

But here’s the thing: when they release a sparkling rosé, the wine world listens.
When we, in Bali — in a country without AOCs, without a temperate climate, without grands
crus or prized vintages — dare to make a rosé that sparkles... we first have to justify it.
Explain. Convince. Apologize, almost.
As if elegance had no right to be born outside the bubbles of Champagne.
And yet, Fiorosa exists.
It was conceived, shaped, nurtured.
It says something about this volcanic soil, about the heat trapped in our fruit, about the light
that cuts through our wines like a laser beam.
It’s imperfect, at times — but sincere. It doesn’t need a Hollywood face to exist.
It has the people who make it. And that’s worth more than any celebrity label.
Yes, I’m jealous. Of the attention. Of the credit. Of the spotlight.
But it’s not a bitter jealousy anymore.
It’s a jealousy that drives. That demands. That refines.
That tells us that if we’re capable of making Fiorosa here, now, under this sun —
Then anything is possible.

Guillaume Quéron — Sababay's Winemaker